parmesan black cod with arugula and tomato topping

Prawn

Parmesan Black Cod with Arugula and Tomato Topping

Parmesan black cod with arugula and tomato topping has become our favorite fish recipe. Besides being very tasty, it is a quick and easy recipe. We use black cod (US name) or sablefish, or you can use pollock. I found a similar recipe in a grocery store; it was good but needed some tweaking. Basically, I toned down the tomato topping, increased the Parmesan, decreased the mustard sauce, and modified the cooking time. In our opinion, these changes made a better balance of flavors. Despite the four-serving yield, we found that one pound of black cod is just about the right amount for two. Serve with Pinot Gris and French bread.

Ingredients

2 cups chopped vine-ripened tomatoes
¼ cup chopped fresh basil
2 tablespoons extra-virgin olive oil
2 tablespoons pinot gris wine
2 tablespoons minced red onion
½ teaspoon minced garlic
¼ teaspoon salt (optional)
1 pinch ground black pepper to taste
cooking spray
1 pound black cod fillets
4 teaspoons dijon mustard
4 teaspoons unsalted butter, melted
1 bunch arugula
¾ cup shredded parmesan cheese

Directions

Combine tomatoes, basil, olive oil, wine, onion, garlic, salt, and black pepper in a bowl; refrigerate until flavors blend, about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Coat a rimmed baking sheet with cooking spray.
Combine Dijon mustard and butter in a small bowl; set aside. Place black cod, skin-side down, on the prepared baking sheet.
Bake in the preheated oven for 5 minutes. Flip; brush mustard-butter over black cod, coating surface completely. Continue baking until it flakes easily with a fork, 5 to 6 minutes. Cut into 4 pieces.
Spread arugula onto serving plates; top each with 1 piece black cod, tomato topping, and Parmesan cheese.